Begin by combining your chicken breasts with Cajun seasoning and olive oil in a large bowl. Toss well to ensure the chicken is evenly coated. Seal the mixture in an airtight container and refrigerate for at least 30 minutes, preferably overnight.

Heat a large skillet over medium-high heat and melt the grass-fed butter until bubbly. Add the marinated chicken to the hot pan, cooking for about 7-8 minutes on each side until golden brown. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F). Once cooked, transfer the chicken to a cutting board to rest before slicing into strips.

In the same skillet, reduce heat to medium and add the chopped red onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

Add day-old rice and remaining Cajun seasoning to the pan, stirring everything together and allowing the rice to heat through.

Lower heat to medium-low and add milk, light cream cheese, and Parmesan to the rice mixture. Whisk together until the sauce is creamy and smooth, about 3-5 minutes.

To serve, layer Cajun rice onto a plate, arrange sliced chicken on top, drizzle over creamy sauce, and garnish with parsley.